2. Whisk 3 tbsp. olive oil, dijon, balsamic, agave, and Worcestershire together in a small bowl until emulsified.

3. With a sharp knife, slice the stem end off the sprouts and then slice each one in half lengthwise.

4. Arrange the sprouts on a single layer on a foil-lined baking
sheet. Drizzle with remaining olive oil and toss with tongs to coat.
Roast for 25-30 minutes, tossing occasionally, until browned and
crispy.